Artichoke ciabatta


Grace Wiley

Favorite recipes

By Editor-in-Chief

Being an adult is hard for a lot of reasons, one of them being that you’re expected to bring more than cheap beer to parties. I used to be able to wander into a stranger’s house with a 24-pack of Bud Light or PBR and be praised and welcomed with open arms. Now, people expect appetizers.

These new adult parties often require more than a bag of Cheetos or a box of Bagel Bites, so my fallback is this easy artichoke bread. It sounds fancy because it uses ciabatta bread, but the ingredients are cheap and the whole thing takes about 10 minutes to whip up.

To begin this recipe and your new life as an adult who makes appetizers, preheat the oven to broil. Then drain the artichokes. Dump the artichokes, sour cream, mayonnaise, cheese and garlic in a large bowl and mix well.

Cut the ciabatta bread lengthwise using a serrated knife. I know you’re an adult and all, but be careful. Knives are not child’s play.

Once you’ve cut the bread, spread the artichoke dip evenly on each side with a spoon or spatula. Make sure you coat the entire slice of bread so the exposed parts don’t burn in the oven.

Then, cover a baking sheet with aluminum foil for easy clean up and place the bread in the center of the sheet. Make sure the oven is hot enough before you put the bread in. Baking it in a cooler oven will not make it as crunchy.

Broil 5-8 minutes or until the bread is crispy and the dip starts to brown on top. Wait 10 minutes or so before you cut into the bread so you don’t burn yourself. Slice the bread in either rectangles or triangles and serve warm. The recipe isn’t terrible cold, but it’s more impressive warm.

All of your fancy, dinner-party-having adult friends will be so impressed with how grown-up you are. But don’t be afraid to bring that beer, too. Even adults like beer.


  • 1 loaf ciabatta bread
  • 1 14 ounce can artichoke hearts, quartered
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar and mozzarella cheese blend
  • 1/2 cup parmesan cheese, grated
  • 1 clove garlic, finely chopped


  1. Preheat oven to broil.
  2. Drain artichoke hearts.
  3. Combine artichokes, sour cream, mayonnaise, cheese and garlic in large bowl.
  4. Cut ciabatta bread lengthwise.
  5. Spread dip on inside of two bread halves.
  6. Place on baking sheet covered in aluminum foil.
  7. Broil 5–8 minutes or until bread is crispy.
  8. Let cool. Slice and serve warm.